Pages

We are right in the middle of pumpkin season and it was about time that I did something with them! Luckily with the weather cooling down, roasting is on the table again and roasting is my favourite way to cook pumpkin as it enhances and brings out it's flavour. Near the end of last winter I had an idea to do a butternut squash and gorgonzola quiche but since spring produce was already starting to show up I decided to just hold off on it and I have been waiting impatiently ever since. Now that the winter squash are once again here it was time to try making the quiche and now I was thinking that a pumpkin version would be even better!

Sweet roasted winter squash and creamy and tangy gorgonzola cheese is a flavour combo that I particularly enjoy and I have been using it in different dishes for a while now. The combo does not stop there though as sage makes an amazing addition and you really cannot go wrong throwing some caramelized onions into the mix as well. With those four ingredients I figured that this quiche would just be packed with flavour so all that remained was to decide on the crust. There are a lot of different ways that you can go for a quiche crust and this time I decided to go with a light an flaky phyllo crust.

With roasting the pumpkin and caramelizing the onions followed by baking the quiche, this recipe takes a bit of time but it is definitely worth it! Working with the phyllo dough can also be tricky but don't worry if it tears a bit as the multiple layers will work to cover up any tears and prevent the egg mixture from leaking out. Despite the time and working with the phyllo dough, this recipe is pretty straight forward and most of the time is not hands on so you can continue to do other things like reading food blogs while you make it. :) This savoury roasted pumpkin quiche makes for a perfect breakfast, brunch or even a light dinner when paired with a salad and it would be a perfect morning treat on Thanksgiving or Halloween.

directions

Heat the oil in a pan over medium heat.

Add the onions and saute until the onions are tender, about 10-15 minutes.

Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)

Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.

Roast the pumpkin in a preheated 350F/180C oven until tender, about 30-40 minutes and set aside.

Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.

Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.

Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

Oh, that's a beautiful work of art! My mouth is watering at the thought. Thanks for your lovely site. I come here often for dinner ideas for my friends and I who love non-American dishes. The various tastes you pair together are incredible. Keep up the great work!

This looks absolutely delicious! I am so happy to see pumpkin used in something other than a dessert or soup! Can't wait to try...might use goat cheese instead of gorgonzola just because I'm not the biggest fan. Thanks for sharing!

I made this over the weekend - it was wonderful. I had to substitute swiss for the gorgonzola due to personal tastes of my husband, but next time I will use smoked cheddar or gouda for a stronger flavor. Best eaten day of because day after the bottom crust was a bit soggy. I am excited to make it again - thanks for the great recipe!

Could I make this ahead of time and reheat it for thanksgiving? Or prepare ahead of time and bake day of? Cooking for to many people and am trying to do as much ahead of time as possible. Thanks. It looks delicious!!!

Could I make this ahead of time and reheat it for thanksgiving? Or prepare ahead of time and bake day of? Cooking for to many people and am trying to do as much ahead of time as possible. Thanks. It looks delicious!!!

Michelle: I know what you about trying to make things ahead of the big day!

The problem with making this quiche ahead of time is going to be that the phyllo dough will not be crispy the next day. You can do several different things:1. Make it crustless and bake it ahead of time and either serve it at room temperature or warm it up before serving it.2. Make the filling ahead of time and store it in a sealed container in the fridge and then on the day that you serve it set up the phyllo dough, pour in the filling and bake.3. Switch to using a pastry crust. You will want to brush the crust with an egg wash and prebake it before pouring in the filling and baking. This will help keep the crust from getting soggy the next day. Some caveats: A. Even though the crust will not be soggy it will not be light crisp and flaky. B. You may need to wrap the crust that peaks out of the quiche with foil so that it does not burn while the quiche bakes since the crust was already fully baked.4. Switch to a pastry crust and do as in #2. This will save you the time of working with the phyllo dough on the day that you serve it.

I like option 2 the best but it will depend on how much time you have.

Quick question , it is Thanksgiving day and i may not get this answer quick enough but ...in the recipe it calls to repeat the dogh layers afteer the first one is brushed with olive oil ....question are all the layers brushed with olive oil Im hoping not thanks much

How many servings is this recipe? I need to feed at least 8. Also, I'm not sure I understand the sage (thinly sliced). Would that be chopped if fresh, and can you use dried sage. If dried, what amount, still1 tablespoon? I've over saged food before and it was not edible.

Janice: I normally get 6 servings as light meals using this recipe or more if serving as appetizers. If you want 8 servings you could use a 10 inch pan use 2 2/3 cup of squash, add one egg and 1/4 cup half and half and you should be good. Use 1 teaspoon of dried instead of 1 tablespoon of fresh.

I finally made this after adding it to my 'favorites', baked 45 mins, looked and tasted excellent until I got to the bottom crust. completely raw. this is my first time working with phyllo... but I followed the directions precisely.. any ideas where I went wrong?

Anonymous: I am glad that you enjoyed it and sorry to hear that the phyllo on the bottom was not crispy. What kind of pan did you use and what oven shelf did you use? It should not matter but a darker pan and a lower shelf will help cook the bottom and get a crispy finish. Some other things: phyllo can get soggy if kept in the fridge for a time so make sure to follow the directions on the box for thawing and you also do not want to skimp too much on brushing with oil as it helps to get the dough crispy.

kevin, thank you so much. I made the anonymous comment above about my phyllo being uncooked. It was my oven. I looked at my oven manual book after I posted my comment, and found my racks needed to be two times lower! I had recently switched from an electric oven to a gas so I will know next time.. thank you for responding and the delicious recipe!

I made this a couple of weeks ago and have to say...THANK YOU!!! It looked just as beautiful as yours-I even featured it in one of my blog posts with a link to you. The phyllo is a lovely touch both aesthetically & a nice change to regular pie crust. The flavor combo of pumpkin, sweetness from the caramelized onions and the gorgonzola---home run!Fondly,-Lisa

Thank you, love this site! Could I use spoonfuls of canned pumpkin pie filling (it has no sugar)? I was thinking maybe spoonfuls of it would do the trick, I have a lot leftover from thanksgiving and have been trying to find a recipe for them.

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.